Anna Jones Tahini & Chilli Oil Noodles.
Anna Jones.
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Author:
Anna Jones.
Servings
2
Pic : Matt Russell
Ingredients
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150g dried egg noodles
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1 tablespoon of peanut butter
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2 tablespoon tahini
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1 tablespoon of soya sauce or tamari
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1 clove of garlic peeled and finely chopped
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2 teaspoon of toasted sesame oil
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2-3 Tablespoons of chilli oil of choice
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6 spring onions peeled and finely chopped
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4 tablespoons of toasted sesame seeds
Directions
Cook 150g medium dried egg noodles in boiling salted water for a minute less than the packet instructions, until al dente. Drain and rinse under cold water.
Whisk together 1 tablespoon peanut butter, 2 tablespoons tahini, 1 tablespoon soy sauce and 1 finely chopped clove of garlic. Add 2 teaspoons toasted sesame oil and between 75ml and 125ml room-temperature water (depending on the thickness of the tahini) and whisk until you have a smooth, pourable sauce about the thickness of double cream.
Toss the cold noodles in the tahini sauce and scoop into bowls, then top each with 1–2 tablespoons of chilli crisp, adding a little at a time until it’s the right kind of heat for you(you can always serve extra on the table). Scatter over a trimmed and finely sliced bunch of spring onions and finish each bowl with a tablespoon of toasted sesame seeds.
